Victor Alex Ssekanwagi

• Followed health, safety and sanitation guidelines while preparing and serving food.
• Prepared food items like making the sauces, prepping the salads and deserts, and other foods like the vegetables and pasta (among others) to be used on line in compliance with recipes and portioning control guidelines which enabled the line cooks to smoothly cook and put up all food bills in time.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked food temperature regularly to verify proper cooking and safety. I always made sure that all the coolers were at the right temperature to prevent the food from going bad, Some of the food like steak, chicken brest , salmon had to be temped to make sure they were ready before serving them out to our customers.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Monitored food quality and presentation to maintain high standards that were in line with our restaurant manual.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients. I always ensured to record and flash out all food that was not fresh before every shift and also ensured we had a full stock of what we needed to take us through the shift
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.

• Assisted clients with daily living needs to maintain self-esteem and general wellness.
• Engaged patients in meaningful conversation, socialization, and activity while providing
personal care assistance.
• Supported clients with mental support and physical activities to accomplish quality of life
and sustain needs.
• Cleaned house, ran errands, managed laundry, and completed weekly grocery shopping.
• Built strong relationships with clients to deliver emotional support and companionship.
• Assisted with feeding and monitored intake to help patients achieve nutritional
objectives.
• Assisted with dress guidance, grooming, meal preparation, and medication reminders.
• Assisted patients with self-administered medications.
• Assisted patients with bathing, grooming, dressing, and oral hygiene care both in private
residences and facilities.
• Monitored clients' overall health and well-being and noted significant changes.

• Conducted daily field visits to diverse households and effectively educated individuals about the Heart and Stroke, as well as the BC Cancer campaigns which resulted in a significant increase in donations for the 2 charities, totaling to $ 8000, which will aid ongoing research for safer treatment options
• Exceeded weekly targets by successfully enrolling an average of 12 donors per week into the monthly subscription program where the donation ranged from $ 25 to $30 resulting in a total monthly contribution of $ 12000, significantly surpassing the set objectives

• Supervised a group of 15 volunteers as a team leader at Makerere University, overseeing project timelines and delegating tasks effectively which resulted in a 20% increase in participation compared to the previous years' events
• Designed and implemented a comprehensive training program for volunteers, resulting in a 30% increase in their skill proficiency and confidence in executing project tasks